Abstract：The improvement of curing and drying technologies of salted duck were studied.The results were that the duck was dry-cured in 4.5%salt.and then preserved in liquid with strains and 3% salt.The temperature of preservation was 10℃ and of drying was 33℃,the time of preservation was 18 h and of drying was 1 6h.The unique favor of traditional salted duck was not changed significantly under new conditions of short production cycle with 3 days and low salt level.
曾凡梅；孙卫青. 板鸭工艺改良及品质分析[J]. 肉类研究, 2009, 23(6): 21-23.
ZENG Fanmei;SUN Weiqing. Improvement of Technologies of Salted Duck and Effects on the Quality. Meat Research, 2009, 23(6): 21-23.
2009, Vol. 23 
